Turkey pastrami and orzo salad
A savory pasta and deli salad seasoned with cumin and fresh parsley.
This turkey pastrami and orzo salad is the perfect dish for even the most eclectic crowd. The salad element will speak to dieters and veggie lovers. Then there’s the savory deli meat to entice the meat-and-potatoes folks. Pulling it all together is a fresh and spicy cumin-flavored dressing that gives this salad its zing and a great aroma, too.
The orzo cooks up in minutes, and while the pasta’s boiling you can chop your meat and veggies and be ready to serve up this beautiful, colorful salad in no time at all. Leftovers will stay fresh for two to three days. Avocado chunks are tricky – they add a great element of taste and texture to salad, but tend to scare away hungry midnight prowlers once they turn that funky brown. If you expect leftovers, leave the avocado for last and simply garnish the top of the salad with a few chunks. Prowlers rejoice – the salad’s good to go for a few more days!
- 1 pound turkey pastrami, cut half-inch thick
- 1/2 pound orzo pasta
- 1 red pepper
- 1 yellow pepper
- 1/2 red onion
- 2 avocados
- 2 cups fresh parsley
- 2 cups cooked black beans
- 1/4 cup fresh lemon juice
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon tabasco or hot sauce
- 1-2 tablespoon cumin
- 1/3 cup olive oil
- Salt and pepper to taste
Cook orzo according to package instructions and set aside.
Slice turkey pastrami into chunks, and place into a large salad bowl.
Dice peppers, avocadoes and onions, and add to salad bowl.
Chop parsley, and add to salad. Add black beans.
Whisk together dressing ingredients and pour over salad. Taste, and adjust seasonings as needed.